Arugula: How To Grow and Use

Arugula is a wonderful green that is part of the Brassica family. Sometimes called rocket or roquette, it is a cool season green.

Arugula has a mustard-like flavor and is often described as having a spicy, peppery taste. It adds a bit of tang to your salads or stir fry.

Arugula grows quickly and likes cool weather. I typically grow it with lettuce and other greens, just keep in mind that for crop rotation it is a brassica. It’s often part of mesclun seed mixes.

In this growing guide, we'll take you through some simple step-by-step planting directions to get your arugula patch thriving and some tips on how to use it. Let's get started!

My Favorite Varieties:

Astro

A good reliable variety, Astro is more heat tolerant than many others. Has a mild, spicy, nutty flavor. Open-pollinated. Matures in 21 days for baby leaf and 38 for full size.

Bellezia

Wild Arugula strain, has beautiful deep green lobed leaves with a pungent flavor. Edible yellow flowers. 35 baby; 51 full size.

Choosing the Right Spot

Arugula loves cool weather and thrives in partial shade to full sun. So, look for a spot in your garden that receives about 4-6 hours of sunlight each day. You can also grow arugula in containers or raised beds if you're short on space!

Preparing the Soil

Arugula likes fertile, well-draining soil, so start by loosening it using a garden fork or a tiller. Remove any rocks or debris and break up any clumps. Add some organic matter like compost or well-rotted manure to improve fertility and moisture retention.

It prefers a pH between 6 and 7. Start sowing as early as you can in spring. Their optimum germination temp is 40–55°F. Seeds take about one week to germinate.

Planting from Seed

Now the fun part begins! Planting arugula seeds is incredibly simple. Here's what you need to do:
1. Make a furrow, about half an inch deep, in the soil.
2. Place seeds evenly along the furrow. Aim for about 2 inches between each seed for baby leaf and 5 inches for full leaf.
3. Gently cover the seeds with a thin layer of fine soil, ensuring they are properly covered.
4. Water the newly planted seeds using a gentle spray or watering can. The soil should be moist, but not waterlogged.

I get a lot of questions about self-sufficiency in small spaces. Here's an example of a spring/cool weather raised bed garden. This picture was taken on April 13 a couple of years ago. So this raised bed is 2X12 feet and 10 inches deep. It's filled with compost and bio comp. And has hoops with garden fabric in case we get some chilly weather. It held 3 cabbages, 4 broccoli, 4 Swiss chard, 4 lacitino kale, 2 red Russian kale, 2 arugulas, 3 lettuce, and 6 onions. Because it was a pretty close nit group of plants I did fertilize it every two weeks with fish emulsion.

Season Extension

Arugula is a fast-growing and continuous-harvest crop, so you can sow new seeds every few weeks for a continuous supply of fresh greens. Sow about every 2 weeks until 3 weeks before your first frost date.

Fedco states that arugula has tolerated temperatures down to 14° F when under a double-covered row cover.

Nurturing Your Arugula Patch

After planting, it's important to take good care of your arugula. Here are some tips to help you along the way:

• Watering: Arugula needs consistent moisture, so keep the soil evenly damp. Avoid overwatering, as this can lead to root rot.

• Weeding: Keep an eye out for weeds that might compete with your arugula for nutrients and water. Regularly weed your patch to maintain a healthy growing environment.

• Thinning: Once your arugula seedlings have grown a few inches tall, thin them out to allow proper airflow and give each plant enough space to grow. Space them about 6-8 inches apart.

• Fertilizing: Arugula is a reasonably light feeder, so you likely won't need to fertilize. However, if your soil is low in nutrients, a balanced organic fertilizer can give your plants a boost.

• Pests and Diseases: Arugula is prone to flea beetles. Use row cover when planting.

Harvest

In about 4-6 weeks, your arugula will be ready for harvest. Here's how to do it:
1. Choose the outer leaves to harvest, leaving the inner ones to continue growing.
2. Gently pinch or cut the leaves close to the base of the plant.
3. Rinse the harvested leaves thoroughly and enjoy them in your favorite recipes!

Saving Seed:

Saving arugula seed is easy! Just let your spring-sown arugula bolt. Then you can let them reseed for a fall crop.

To gather seeds wait for the flowers to develop into narrow pods. Once the pods dry on the plant, they can be easily broken open for seed. The seeds are small so open them directly over your storage container.

Cooking

Loaded with vitamins and minerals, arugula is often used fresh or in cooked dishes.

Ways to Use Arugula:

• Add to eggs

• Pesto

• Pizza topping

• Potato salad

• Salads

• Sandwiches

Arugula and Roasted Vegetable Quinoa Salad

• Preparation Time: 15 minutes

Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4*

Ingredients:

• 1 cup quinoa

• 2 cups vegetable broth

• 2 cups arugula leaves

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 1 small eggplant, diced

• 1 small red onion, sliced

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Juice of 1 lemon

• ¼ cup crumbled feta cheese (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa thoroughly under cold water in a fine-mesh strainer to remove bitterness.
3. In a medium saucepan, bring the vegetable broth to a boil, then add the rinsed quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Once cooked, fluff with a fork and set aside.
4. In a mixing bowl, combine the sliced red bell pepper, zucchini, diced eggplant, and sliced red onion. Drizzle with olive oil, minced garlic, dried oregano, salt, and black pepper. Toss until all vegetables are evenly coated.
5. Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, and arugula leaves. Squeeze the lemon juice over the salad and toss gently to combine all the flavors.
7. Optional: Top the salad with crumbled feta cheese for an extra burst of flavor.
8. Serve the Arugula and Roasted Vegetable Quinoa Salad warm, at room temperature, or chilled.
Enjoy the refreshing and nutritious combination of flavors in this delicious vegetarian arugula recipe!

Ame Vanorio is the founder of Fox Run EEC, an author, Master Gardener, and wildlife rehabilitator. follow her Amazon Author page.